When I tell people that my tortilla soup has hominy, I usually get bug-eyed stares. I say, what's better than hominy?
2 quarts chicken broth
1 whole chicken
3 large onion -- diced
2 ribs celery -- chopped
3 large poblano peppers -- diced
2 teaspoons cumin seeds
1 can diced tomatoes with green chieis (Rotel)
8 ounces canned green chiles
8 ounces Las Palmas Enchilada sauce
1/2 bunch cilantro
1 dozen corn tortillas
1 large canned hominy -- drained
1 can pinto beans - drained & rinsed
Saute the raw veggies and put into large pan with other ingredients (except tortillas, hominy and corn flour.) simmer for about 1 hour. Thicken with corn flour mixed with a bit of water. Add hominy.
Place diced tortillas on vegetable oiled sprayed cookie sheet , spray them with pam and cook in oven for 15 minutes at 400 degrees, stirring once.
Serve soup with the tortilla chips, sliced avocado and shredded cheese.
